20 Second Mayo

  • Serves

    makes 2 1/2 Cups


Matthew Rudofker, executive chef of Momofuku Ssäm Bar, has a fun way of making mayonnaise in a jiffy. This recipe first appeared in our 2015 SAVEUR 100.


  • 1 12 tbsp. white wine vinegar
  • 1 tbsp. Dijon mustard
  • 12 tsp. salt
  • 1 egg
  • 2 cups canola oil


Step 1

Place white wine vinegar, Dijon mustard, salt, egg, and canola oil in a tall, slender container. Lower an immersion blender into the container so that it sits at the bottom. Purée 3 seconds and slowly pull blender up, swirling and incorporating the oil, until emulsified, 17 seconds. Chill up to 1 month.

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